Falafel may be made as a ball or a patty. Both forms are shaped from a seasoned mixture of ground fava beans, chickpeas, or both before being fried or baked.
The familiar ball is especially associated with falafel sandwiches and street-food servings, but a flattened patty is also a standard form. The mixture may include herbs such as parsley and coriander, along with spices, garlic, and scallions.
Falafel varies by region. Egyptian versions commonly use fava beans, while chickpeas are especially common in the Levant and in Western restaurants. The shape can therefore vary with local practice, preparation tools, or how the falafel will be served.
A patty is not the same as a burger containing meat: the term simply describes a compact, flattened portion of ground ingredients. Falafel can be served in pita, other flatbreads, or as part of a meze platter.